Ingredients
- 3 large ripe bananas, mashed
- 1 cup I Can't Believe It's Not Butter!® Spread
- ¾ cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
What Makes This Recipe Special
This banana bread is moist, flavorful, and has a wonderful buttery richness thanks to the spread used. It’s easy to make and perfect for using up ripe bananas. The texture is soft with just the right amount of sweetness, making it a crowd-pleaser every time.
Pro Cooking Tips
- Make sure your bananas are very ripe for the best flavor and natural sweetness.
- Avoid overmixing the batter to keep the bread tender and light.
- Use room temperature ingredients to help everything blend smoothly.
- Avoid overmixing the batter to keep the bread tender and light.
- Use room temperature ingredients to help everything blend smoothly.
Directions
Heat your oven to 350°F and greasing a 9x5-inch loaf pan with a little bit of I Can't Believe It's Not Butter!® spread. In a large bowl, mix together the mashed bananas, spread, brown sugar, eggs, and vanilla using a wooden spoon until everything is well combined. Then, add the rest of the ingredients and stir just until everything is blended. Pour the batter into your prepared pan and pop it in the oven. Let it bake for about an hour to an hour and ten minutes, or until a toothpick inserted in the center comes out clean. Once it’s done, let the bread cool in the pan for about 20 minutes before taking it out and letting it cool completely on a wire rack. If you want, drizzle some vanilla glaze on top for an extra touch of sweetness.
Best Foods To Serve With This
Enjoy this bread warm with a little extra spread or a drizzle of honey. It also pairs nicely with a cup of coffee or tea for a cozy breakfast or snack. Adding a handful of chopped nuts or chocolate chips can make it even more special.
Storing Leftovers
Store the bread tightly wrapped at room temperature for up to three days. For longer storage, wrap it well and freeze for up to two months. Thaw at room temperature before serving.
